Lemon Vinaigrette
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Yield: 1 1/3 c.

lemon zest from 1 lemon
1/3 c fresh lemon juice (from 2 lemons)
1 tsp Dijon mustard
1/2 tsp salt
1/8 tsp black pepper

Place these ingredients in a food processor, food chopper or blender.

1 c Extra Virgin olive oil

With the machine running, slowly drizzle in the olive oil, creating an emulsified dressing.

Hint: great tossed in the Lemony Fennel salad or poured over a grilled chicken breast and fresh greens.




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